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Sous vide might be the best method for cooking skinless fish. It allows a fish to be cooked to and held at the perfect temperature, without overcooking it to mush. That was the message from chef Russell Bateman at an event hosted by Great British Chefs at Le Cordon Bleu cookery school. Whilst I’ve played around with lots of sous […]

Welcome to my blog

Big SpudI'm a cook, recipe writer and food lover. I've got a thing for making recipes anyone can try, inspired by the recipes of Jamie Oliver and the methods of Heston Blumenthal. Since 2007 I've been blogging about good things to cook and fun ways to cook them. Have a rummage and find something you want to cook today.

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All images and text are copyright me on this blog, unless otherwise stated. Credit is always given if I have used someone else's recipe or imagery. Please get in touch if you wish to reproduce any of my photos or text.